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Easy Puff Pastry Tomato Pie

By
Abdul Rafay
-
0
A rectangular heirloom tomato pie with a flaky puff pastry crust, topped with colorful sliced tomatoes and fresh thyme, on a dark baking sheet surrounded by various whole and halved heirloom tomatoes and greenery.

Tomato pie, a Southern summer staple, is usually made in a pie shell. That base is then filled with a layer of tomatoes buried under a topping of mayonnaise and cheese. Here, we mix it up a bit! We use a thinner flakier puff pastry for the base of this tomato pie. From there, the recipe is more familiar. First comes the mayo and cheese mixture, and then the star ingredient: tomatoes in several beautiful shapes and colors. You will want the highest quality vine-ripened tomatoes for this, from a farm stand, farmers market, or your own.

The Best Tomato Pie?

When musician Stephen Sills told us to “love the one you’re with,” he probably wasn’t talking about summer pomodori or a pie made from them. But perhaps he should have been! We think the best summer tomato is the one in front of you, perfectly ripe and ready to slice and bake into a lovely pastry. And the best pie, combining a wonderful, buttery crust topped with cheese and tomato, and dashes of pepper and sprigs of thyme, is a treat that will linger in your memory well into the chillier seasons. Yum!

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A rectangular heirloom tomato pie with a flaky puff pastry crust, topped with colorful sliced tomatoes and fresh thyme, on a dark baking sheet surrounded by various whole and halved heirloom tomatoes and greenery.

Tomato Pie

  • Author: Cheryl Alters Jamison
  • Yield: Serves 6
Print Recipe

Description

A savory tomato pie is just what you need at your summer picnic.

Ingredients

Scale
  • 2 lb tomatoes of various colors, sizes, and shapes
  • 1 sheet store-bought puff pastry, preferably an all-butter version such as DuFour
  • 4 oz (about 1 cup) grated mild cheddar cheese
  • ½ cup plus 2 tbsp mayonnaise
  • 2 tsp Dijon mustard
  • Flaky salt and coarse-ground black pepper
  • Fresh thyme leaves or sprigs

Instructions

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Slice tomatoes a little under ½ inch in thickness. Transfer slices to a couple of layers of paper towels to drain.
  3. Roll out the puff pastry sheet on a floured surface into a rectangle about 8 X 11 inches. Transfer the pastry to the baking sheet. Turn up each side of the rectangle by about ½-inch to make a raised edge for the pie. Using a fork, dock (poke holes in it) the pastry every inch or so, which will help the pastry stay flat in its initial baking.
  4. Par-bake the pastry for 12 to 14 minutes until it has begun to color and rise a bit.
  5. While the pastry par-bakes, mix together in a medium bowl the cheese, mayonnaise, and mustard.
  6. Remove the pastry crust from the oven. Spoon the cheese-mayonnaise mixture over it, smoothing it evenly. Top with as many tomato slices as will fit, arranged in a pattern that pleases you.
  7. Return the pie to the oven and continue baking 15 to 20 minutes, until pastry crust is nicely browned and crisp. Slide the pie off the baking sheet and onto a baking rack to cool briefly. Serve warm or at room temperature, cut into squares or wedges.

Did you make this recipe?

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Story by Cheryl Alters Jamison
Styling by Julia Platt Leonard
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.

Garden-Fresh Caprese Bloody Mary

By
Abdul Rafay
-
0
Three tall glasses filled with a vibrant red tomato-based drink, likely Bloody Marys, each garnished with skewers featuring colorful cherry tomatoes, mozzarella balls, green olives, basil leaves, and lemon zest spirals.

Uber-garnishing Bloody Marys like our Garden-Fresh Caprese version has been all the rage for years now. It’s fun and festive, and tasty, too. It’s particularly fitting to put a little effort into festooning the quintessential brunch cocktail when you’re starting with your own tomato juice from the season’s best fruits. Clearly, it’s just so much better whenever it is made from scratch. For this version’s best-dressed look, we take inspiration from the classic Italian Caprese salad. This recipe whisks you away with rich tomato as well as savory and acidic garnishes in this recipe.

Garnish your Garden-Fresh Caprese Bloody Mary with Gusto

Get your cocktail skewers on deck! Make the drink light and a little cheesy with mini mozzarella balls. Make it colorful with tiny cherry tomatoes in contrasting colors. Herb it up with sprigs of fresh basil, rosemary or thyme. Emphasize the drink’s salty, savory appeal with accordion-folded prosciutto slices, green olives, pepperoncini, caper berries, radicchio spears, or celery stalks. You could also boost this brunch bevy’s citrus profile with lemon wedges and lemon zest, or lime wedges and lime zest.

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Three tall glasses filled with a vibrant red tomato-based drink, likely Bloody Marys, each garnished with skewers featuring colorful cherry tomatoes, mozzarella balls, green olives, basil leaves, and lemon zest spirals.

Garden-Fresh Caprese Bloody Mary

  • Author: Cheryl Alters Jamison
  • Yield: Makes 2
Print Recipe

Description

Upgrade your Bloody Mary with a variety of garden-fresh produce. 

Ingredients

Scale
  • 4 medium red-ripe tomatoes, stem and any white core removed
  • 2 large basil leaves
  • Kosher salt and freshly milled black pepper to taste
  • ¼ teaspoon grated horseradish or more to taste
  • Pinch or 2 of cayenne pepper, or dash or two of tabasco or other hot pepper sauce
  • Chilled vodka

Garnish options:

  • Bocconcini mozzarella balls
  • Small tomatoes of differing colors
  • Basil leaves
  • Rosemary sprigs
  • Accordion-folded prosciutto slices
  • Green olives
  • Pepperoncini
  • Caper berries
  • Lemon wedges
  • Lemon zest
  • Lime wedges
  • Lime zest
  • Radicchio spears
  • Celery stalks

Instructions

  1. Place the tomatoes in a blender with ¼ cup cold water and blend until smooth, with tiny bits of skin suspended in liquid. Add seasonings to taste and blend again. Add a bit more water if too thick to pour easily, and blend again.
  2. Pour a good shot of vodka into 2 tall glasses, with ice if you wish, and top off each glass with the tomato juice.
  3. Garnish with exuberance. Festoon long bamboo skewers or cocktail picks with some combo of the garnish options.

Did you make this recipe?

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Recipe by Cheryl Alters Jamison
Styling by Julia Platt Leonard
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.

Gazpacho

By
Abdul Rafay
-
0
Two glasses of red gazpacho are on a pink surface, with cherry tomatoes and a garlic bulb on a wooden plate next to one glass.

Few things are more refreshing on a hot summer night than Gazpacho, Spain’s brilliant and summery cold soup. You don’t have to heat a thing. All that’s required is a quick blitz in the blender with some crimson tomatoes and a few supporting players. Then, after a couple of hours of flavor-blending alchemy in the fridge, dinner is ready.

Where Does Gazpacho Come From?

In the hot, steaming summers of Spain, Gazpacho blooms in popularity as a way to cool off and enjoy soup without the hassle of heating it up first. Originally though, some of the first Gazpacho was made in its simplest tomato form during the Al-Andalus period. Its evolution took a long time since most of the ingredients are not native to Spain, including New World tomatoes, but after the “discovery” of the Americas, new types of produce opened avenues for experimentation. Andalusian Gazpacho is the type that most think of when they order this cold soup. It’s actually very similar to our Gazpacho recipe, which you’ll find below.

When you serve up this summery soup, think about setting the table with a loaf of fresh, locally-baked French baguette or olive-oil-rich Italian pane caserecchio, and a hunk of fresh cheese. The bread is perfect for dipping. Top the bread with a bit of cheese for an especially decadent sop!

You might also put a bottle of crisp rosé on the table, or a chilled red.

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Two glasses of red gazpacho are on a pink surface, with cherry tomatoes and a garlic bulb on a wooden plate next to one glass.

Gazpacho

  • Author: Cheryl Alters Jamison
  • Yield: Serves 6
Print Recipe

Description

Cool down on those hot summer days with a Gazpacho that uses farm-fresh produce. 

Ingredients

Scale
  • 3 lb ripe red tomatoes, preferably Roma or Italian plum
  • 1 large cucumber, peeled and seeded, ¾ chunked and ¼ diced or sliced
  • 1 medium red onion, chunked
  • ½-inch-thick slice baguette or other white bread, crust removed
  • 2 tbsp extra-virgin olive oil
  • 1½ tbsp sherry vinegar
  • 2 garlic cloves
  • 1½ tsp kosher salt
  • Splash of tabasco or other hot pepper sauce
  • Garnish options: Diced or sliced cucumber, Padrón peppers, tiny tomatoes of various colors, diced yellow bell pepper or green bell pepper, green olives, or Marcona almonds.

Instructions

  1. Cut the tomatoes in half and squeeze out their seeds and watery liquid.
  2. Toss the tomatoes in a blender and puree them.
  3. Add the chunked portions of the cucumber, and the onion, bread, oil, vinegar, garlic, salt, and tabasco, and puree again. If the mixture is not pureeing easily, add a tablespoon or 2 of water as necessary to get a soupy mixture with some body to it.
  4. Refrigerate the soup for at least 2 hours and up to overnight.
  5. Ladle the cold soup into bowls or glasses. Garnish as you wish, and serve.

Did you make this recipe?

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Story by Cheryl Alters Jamison
Styling by Julia Platt Leonard
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.

BLT Pasta

By
Abdul Rafay
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0
A bowl of BLT pasta with golden spaghetti, bacon pieces, red and yellow halved cherry tomatoes, and fresh green basil leaves.

The BLT may just be the best summer sandwich ever created but does it translate to pasta recipe? A BLT offers up a cool and warm crunch, and a melding of flavors — smoke, sweet, and tang — that keeps us coming back for more all summer long. That combo inspired this decadent spaghetti dish, taking advantage of those same tastes and textures in a slightly different package. Our recipe uses bacon bits (along with its drippings), arugula or spinach, and red grape tomatoes to beef up your usual pasta dish. Then, we even put crispy, crumbly breadcrumbs overtop as an ode to the bread that cushions this traditional summer sandwich.

The BLT Transformation: Why It Works So Well in Pasta

Much like a BLT sandwich, pasta dishes usually contain a variety of textural ingredients. You have the soft, sometimes dense noodles that mingle with tender yet crunchy tomatoes, leafy herbs and veggies, some type of protein, as well as just about any other ingredient you can think to add. Then there’s the creamy or oil component as a sauce for pasta that also crosses over into the sandwich realm. Think of an oil dressing for a BLT and compare it to the drizzle of olive oil we add at the end of this recipe.

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A bowl of BLT pasta with golden spaghetti, bacon pieces, red and yellow halved cherry tomatoes, and fresh green basil leaves.

BLT Pasta

  • Author: Cheryl Alters Jamison
  • Yield: Serves 6
Print Recipe

Description

Ditch boring old spaghetti and give this BLT Pasta a try instead!

Ingredients

Scale
  • 12 oz spaghetti or bucatini
  • Kosher salt
  • 1/3 cup heavy cream
  • 2 tbsp olive oil, plus more for drizzling at the end, if you wish
  • Zest of 1 lemon
  • 8 slices thick-cut bacon, sliced in 1-inch sections
  • 1 cup dried panko or homemade bread crumbs
  • 1 cup halved red grape tomatoes or other small red tomatoes
  • 1 cup halved yellow or orange cherry or pear tomatoes, such as Sun Gold
  • 2 big handfuls of arugula or spinach leaves
  • 1 big handful basil leaves

Instructions

  1. Cook the pasta according to the package directions. It should remain a little firm when done. Drain the pasta, saving about ½ cup of the cooking water, and pour the pasta into a broad bowl or rimmed platter. Toss the pasta with the cream, oil, and lemon zest.
  2. Meanwhile, cook the bacon in a heavy skillet over medium heat until it is brown and crisp. Pour off 2 tbsp of the bacon drippings and reserve them.
  3. Stir the tomatoes into the remaining drippings and sauté over medium heat for 1 minute, just to soften them. Add the tomatoes to the pasta and toss together. Add some of the reserved pasta water if the mixture seems dry.
  4. Rinse out the skillet, dry it, and add to it the reserved 2 tbsp of bacon drippings. Stir the bread crumbs and toast over medium heat several minutes until golden brown and crisp.
  5. Scatter bread crumbs over the pasta. Tuck arugula and basil leaves around the pasta. Drizzle with more oil, if you wish. Serve hot or room temperature.

Did you make this recipe?

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Story by Cheryl Alters Jamison
Styling by Julia Platt Leonard
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.

Baked Tomatoes

By
Abdul Rafay
-
0
Baked tomatoes, some with their tops removed and others still lidded, are arranged in a dark cast-iron skillet, surrounded by smaller, colorful cherry tomatoes and green herbs.

Fine fat orbs of heirloom tomatoes are perfect for this baked dish. Hollowed out and then stuffed, they look especially jaunty with their jack-o-lantern style lids popping open. We stuff these orange, red, and yellow beauties with a Mexican-inspired mix of rice and fideos (vermicelli), and other lively flavorings.

What is Vermicelli in Our Baked Tomatoes’ Filling?

Beyond being simply a thin pasta, the inclusion of vermicelli (known as fideos once chopped and toasted) in our Baked Tomatoes filling plays a role in creating that traditional Mexican-inspired texture and flavor. We toast these very fine strands of pasta before adding them to the rest of the stuffing ingredients. This toasting step is key to getting the fullest flavor out of this recipe. It gives the fideos a slightly nutty undertone and helps them retain a crunchy bite rather than becoming mushy when they absorb the cooking liquids. The distinct texture and flavor of fideos makes this recipes more delicious than versions which use rice alone. It’s a clever way to add body and depth to the overall Mexican-inspired mixture inside these Baked Tomatoes.

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Baked tomatoes, some with their tops removed and others still lidded, are arranged in a dark cast-iron skillet, surrounded by smaller, colorful cherry tomatoes and green herbs.

Baked Tomatoes

  • Author: Cheryl Alters Jamison
  • Yield: Serves 6
Print Recipe

Description

Baked potatoes? Nah, we’ll take Baked Tomatoes instead!

Ingredients

Scale
  • 2 tbsp unsalted butter
  • 6 oz bulk Mexican chorizo
  • 1 cup uncooked rice
  • ½ cup crumbled vermicelli or fideos
  • 1 medium onion, minced
  • 1 large celery stalk, minced
  • 1 garlic clove, minced
  • 2½ cups chicken stock
  • 1 tsp table salt, or more to taste
  • 6 medium to large slicing tomatoes, 12 to 16 oz each
  • 4 oz (about 1 cup) grated monterey jack or asadero cheese
  • 1 heaping tbsp fresh cilantro
  • Handful of small tomatoes in contrasting colors, optional

Instructions

  1. Preheat the oven to 350 degrees.
  2. Warm the butter and chorizo in a large heavy saucepan over medium heat and cook until chorizo is browned.
  3. Add the rice and vermicelli and sauté several minutes, until the rice is translucent and the vermicelli light brown.
  4. Add the onion, celery, and garlic and continue heating for a couple of minutes, scraping up from the bottom, until the vegetables begin to soften.
  5. Pour in the stock and sprinkle in the salt. Cover the pan, reduce the heat to a low simmer, and cook until the liquid is absorbed and the rice and vermicelli are tender, about 18 minutes. Let the mixture sit covered at room temperature for 10 to 30 minutes.
  6. Meanwhile, carefully slice off a “lid” of each tomato, by making a crosswise cut just above its shoulder. Reserve the tops. With a paring knife (or grapefruit knife) and teaspoon, cut and spoon out the flesh and seeds of each tomato, jack-o-lantern style. Discard the cores and seeds with any gel clinging to them.
  7. Chop the spooned-out tomato flesh and stir it, the cheese, and the cilantro into the rice and vermicelli mixture.
  8. Sprinkle the inside of each tomato with more salt.
  9. Pour a thin film of olive oil into a cast-iron skillet or heavy baking dish. Fill each tomato with the rice and vermicelli mixture, mounding a bit of the mixture at the top, and place them in the skillet. (You will likely have more filling than you need. It makes a great side dish on its own, too.) Top each tomato with its lid. Arrange small tomatoes in spaces between the stuffed tomatoes. Pour a bit of olive oil over each tomato.
  10. Bake the tomatoes for about 30 minutes, until tender and lightly colored. Spoon out and serve with some of the juices from the skillet.

Did you make this recipe?

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Story by Cheryl Alters Jamison
Styling by Julia Platt Leonard
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.

Pickleback Mocktail for Memorial Day

By
Kylie Thomas
-
0
Lowball glass with a pickleback mocktail inside topped with pickle spears and kosher salt on the rim as it sits on a grey table.

Fire up the grill and toss on some burgers and dogs, because nothing screams backyard barbecue quite like this mocktail, made as a non-alcoholic ode to the classic Pickleback Shot. Our Pickleback Mocktail uses a simple recipe that mingles sweetness with the tang of a pickle. Plus, if you decide to use Pittsburgh Pickle Co Picklexir and Monday Zero-Alcohol Whiskey in your mix, you’ll receive the most naturally pickle-y mocktail you can dream of.

Where Did the Pickleback Come From?

The surprisingly popular Pickleback Shot, a potent combination of whiskey (usually Jameson) followed by a shot of pickle brine, has a relatively recent origin story. Its creation is by Reggie Cunningham, a bartender at the Bushwick Country Club, a dive bar in Brooklyn, New York City, around 2006. It’s said, a customer challenged Cunningham, who was snacking on pickles at the time to nurse his own hangover, to try a shot of Old Crow Bourbon Whiskey chased by the brine from McClure’s Pickles (which he allowed creator Bob McClure to store in the bar’s basement). He then introduced the unusual pairing to other patrons and bartenders, and it quickly gained traction. Originally it spread as a “bartender’s handshake” before continuing in popularity and finding its way onto menus across the United States and beyond.

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Lowball glass with a pickleback mocktail inside topped with pickle spears and kosher salt on the rim as it sits on a grey table.

Pickleback Mocktail for Memorial Day

  • Author: Katrina Tomacchio
Print Recipe

Description

The famous pickleback shot gets the mocktail treatment!

Ingredients

Scale

Instructions

  1. Shake all ingredients together in a cocktail shaker with ice.
  2. Strain into lowball cocktail glass and garnish with pickle spear and kosher salt for the rim.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Katrina Tomacchio of Loaded Food Group  
Styling by Anna Franklin and Star Laliberte
Photography by Dave Bryce

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Rhubarb, Apple, and Walnut Coffee Cake

By
Kylie Thomas
-
0
A loaf of coffee cake with rhubarb, apple, and walnut lays sliced on a green picnic table.

The walnuts and apple pair well with rhubarb in this coffee cake recipe from The Pocket Rhubarb Cookbook by Nina Mukerjee Furstenau. Sprinkle a generous amount of turbinado or other raw sugar on top for a little extra pizzaz. Not to mention, in a surprising twist for most baked goods, this recipe gets better the next day. If using frozen rhubarb for this recipe, be sure to measure it out while still frozen, then completely thaw in a colander. Just be sure not to press the liquid out of the rhubarb before making this coffee cake.

Why Does Coffee Cake Not Use Coffee?

The curious case of coffee cake and its lack of coffee lies in its historical purpose rather than its ingredients. Originating in Europe, likely Germany, in the 17th century, coffee cake did not intend to contain coffee, but rather to be the perfect accompaniment to a cup of coffee. As coffee houses became popular, these sweet and spice-full cakes and breads were served alongside the bitter beverage to create a balanced experience. This tradition of pairing a sweet treat with coffee takes coffee cakes to America, where they often feature a crumbly streusel topping and then sometimes a swirl of cinnamon, maintaining its identity as the ideal partner for your morning or afternoon coffee break.

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A loaf of coffee cake with rhubarb, apple, and walnut lays sliced on a green picnic table.

Rhubarb, Apple, and Walnut Coffee Cake

  • Author: Nina Mukerjee Furstenau
  • Yield: Makes 1 Loaf, 12 Slices 1x
Print Recipe

Description

Get your morning wake-me-up in the form of a seasonal coffee cake.

Ingredients

Scale
  • 2 large eggs
  • ¾ cup granulated sugar
  • ¼ cup vegetable oil
  • ½ tsp vanilla
  • 1 ½ cups all-purpose flour
  • 2 ¼ tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¾ cup chopped peeled apple
  • ¾ cup chopped fresh or frozen rhubarb (thawed)
  • ½ cup chopped walnuts
  • Turbinado or other raw sugar to sprinkle on top

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk eggs, sugar, oil, and vanilla until blended.
  3. In another bowl, whisk flour, baking powder, salt, and cinnamon; add the dry mixture to the egg mixture and stir just until moistened.
  4. Fold in the apples, rhubarb, and walnuts. The batter will be thick.
  5. Transfer into a greased 8 ½- or 9-inch loaf pan.
  6. Sprinkle a generous amount of turbinado sugar over the top. Bake 50 minutes or until a toothpick inserted in center comes out clean.
  7. Cool in pan 10 minutes before removing to wire racks to cool.

Did you make this recipe?

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Recipe Excerpted from The Pocket Rhubarb Cookbook by Nina Mukerjee Furstenau (Belt Publishing, © 2025) 
Story by Julia Platt Leonard
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Rhubarb Gimlet

By
Kylie Thomas
-
0
A cocktail glass with an orange rhubarb gimlet featuring a rhubarb ribbon garnish all on a black picnic table.

The Pocket Rhubarb Cookbook by Nina Mukerjee Furstenau teaches us the importance of rhubarb’s flavor with this gimlet recipe. She reminds us that this underdog vegetable can turn simple flavors into complex, sophisticated wonders.

What is a Gimlet?

You’ve probably heard of this classic cocktail but may be wondering, what exactly is a gimlet anyways? A gimlet is one of the most simple and refreshing cocktails out there with notes of tartness. Traditionally, it’s made with just two ingredients: gin (though vodka is a popular substitution) and lime juice, sometimes sweetened with simple syrup or a sweetened lime juice made for cocktails. The proportions can vary, but the result is typically a clean, crisp, and balanced drink. Here the botanical notes of the gin (or the neutrality of vodka) brighten with a bit of citrus juice in a timeless concoction. Which also explains why the inclusion of rhubarb fits so well with a gimlet.

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A cocktail glass with an orange rhubarb gimlet featuring a rhubarb ribbon garnish all on a black picnic table.

Rhubarb Gimlet

  • Author: Nina Mukerjee Furstenau
  • Yield: 1 Cocktail 1x
Print Recipe

Description

Who knew rhubarb and gin could be so harmonious?

Ingredients

Scale

For the rhubarb simple syrup: 

  • ½ cup water
  • 1 cup sliced fresh or frozen rhubarb
  • ½ cup granulated sugar

For the drink:

  • 2 oz rhubarb gin
  • ¾ oz rhubarb simple syrup
  • ¾ oz fresh lime juice

Instructions

For the rhubarb simple syrup: 

  1. Mix the water, sliced rhubarb, and sugar in a small saucepan and bring to a boil.
  2. Reduce heat and simmer 12-15 minutes until the mixture has thickened.
  3. Strain through a fine sieve into a glass jar, pressing the rhubarb pulp to extract as much liquid as possible.
  4. Discard the solids or use in chutney or jam. Cool to room temperature and refrigerate. The syrup can be stored in the refrigerator for 2-3 weeks.

For the drink:

  1. Mix the gin, simple syrup, and lime juice in a shaker filled with ice.
  2. Strain and pour into a glass with fresh ice cubes.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe Excerpted from The Pocket Rhubarb Cookbook by Nina Mukerjee Furstenau (Belt Publishing, © 2025) 
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Rhubarb Tagine with Chickpeas

By
Kylie Thomas
-
0
Two blue plates hold a tagine with chickpeas and rhubarb with a garnish of parsley underneath it, all on a green picnic table.

If you are a fan of chickpeas, you will love this lip-smacking Rhubarb Tagine with Chickpeas as a main or side dish, inspired by the blog Allison’s Allspice and made in The Pocket Rhubarb Cookbook by Nina Mukerjee Furstenau. The dates and rhubarb combine unexpectedly well, with tangy, fruity results.

What is a Tagine?

A tagine is both a slow-cooked North African stew and the conical earthenware pot in which it is traditionally prepared. These flavorful stews use a rich blend of spices like cumin, turmeric, ginger, and cinnamon. While cooking, chefs will add in sweet elements such as fruits like apricots or dates, and savory components like meat (lamb, chicken, or beef), vegetables, and olives or preserved lemons. The conical lid of the tagine pot helps to trap steam, creating a moist cooking environment that tenderizes the ingredients and allows the diverse flavors to meld beautifully over time, resulting in a deeply aromatic and comforting dish. In this case, we make up a vegetarian tagine that features fresh rhubarb and satisfying chickpeas.

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Two blue plates hold a tagine with chickpeas and rhubarb with a garnish of parsley underneath it, all on a green picnic table.

Rhubarb Tagine with Chickpeas

  • Author: Nina Mukerjee Furstenau
Print Recipe

Description

A warming bowl full of rhubarb, aromatic spices, and nutritious chickpeas.

Ingredients

Scale
  • 3 tbsp olive oil
  • 2 medium onions, chopped
  • 2 garlic cloves, sliced
  • 1 tsp minced ginger
  • 1 cinnamon stick
  • ½ tsp cumin seeds
  • ¼ tsp cayenne pepper
  • 1 (14-oz) can diced tomatoes
  • 2 (14-oz) cans chickpeas, rinsed and drained
  • Optional: soak 1 cup dried beans overnight and simmer for 30 minutes
  • ¼ cup chopped dates
  • 1 ½ cups chopped fresh or frozen rhubarb
  • 1 ½ cups vegetable broth
  • Black pepper to taste
  • 1 tbsp honey or dark brown sugar
  • ½ cup minced fresh parsley, for garnish

Instructions

  1. In a large saucepan, heat the oil on high heat. Add the onion, turn the heat to low, and sauté for about 8 minutes, or until the onion is translucent.
  2. Add garlic, ginger, cinnamon stick, cumin seeds, and cayenne and stir for 1 minute.
  3. Add the tomatoes, and continue to cook for 2 minutes.
  4. Add the chickpeas, dates, rhubarb, broth, and black pepper. Let this simmer on low heat for 15 minutes with the lid off or until the liquid cooks down by ¾.
  5. Stir in the honey or dark brown sugar. Garnish with parsley. Serve with couscous or with a toasted baguette.

Notes

  • You can substitute 14 oz tofu for the chickpeas.

Did you make this recipe?

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Recipe Excerpted from The Pocket Rhubarb Cookbook by Nina Mukerjee Furstenau (Belt Publishing, © 2025) 
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

10 Rhubarb Recipes to Get You Through Springtime

By
Kylie Thomas
-
0
A whole Rhubarb Frangipane Tart with latticed rhubarb slices on top sitting on a green table with a pie spatula nearby.

Article Updated March 17, 2026

Spring has sprung and while the tulips are lovely, there’s another vibrant plant of the season that deserves our attention: rhubarb. This often-misunderstood stalk gifts us a tangy, tart flavor that’s begging to be a part of your farmers’ market or grocery store haul. We’ve rounded up seven springtime rhubarb recipes that will add a zing to your daily breakfast, lunch, dessert, and cocktail hour. Let us celebrate these beautiful ribbons of red with recipes that really show what this vegetable has to offer.

When is Peak Rhubarb Season?

The peak rhubarb season is much shorter than you would expect only lasting from April to June. Once the weather gets too hot (or takes too long to transition from the cold into spring) rhubarb struggles to grow. Even if you have just planted rhubarb, it’s recommended to wait at least two years before taking in your first harvest so the roots have time to establish and the plant as a whole can take on the process without harm.

Let Spring in With 10 Special Rhubarb Recipes

Strawberry Rhubarb Negroni

Two Strawberry Rhubarb Negronis sit in short glasses, one slightly in front of the other. Deep red in color, they are garnished with a strawberry and orange slice.

We love a Negroni and during a cocktail series where we experimented with different flavors and spirits, this Strawberry Rhubarb recipe came out on top. Your classic ingredients of gin, vermouth, and campari meet Cocchi Americano, rhubarb bitters, and a slice of strawberry for garnish. The final result is sophisticated with a balance of sweet and bitter.

Rhubarb Frangipane Tart

A whole Rhubarb Frangipane Tart with latticed rhubarb slices on top sitting on a green table with a pie spatula nearby.

This tart may look a little intimidating but don’t worry, you don’t have to weave the lattice work as we did. On the inside, this Rhubarb Frangipane Tart is actually fairly simple. The hardest part of the recipe is waiting the full time for the tart to bake in the oven.

Rhubarb Paloma

Two glasses of Rhubarb Paloma with a rhubarb ribbon garnish.

For those who have never had a paloma, we’re starting your expectations off high with a Rhubarb Paloma. A perfect representation of springtime, rhubarb’s season, this paloma is a bit fruity but follows with a bracingly tart rhubarb syrup. Not to mention…you can leave out the tequila for a mocktail version.

Strawberry Rhubarb Tart

A strawberry rhubarb tart on a white background with dinnerware.

You’ve heard of strawberry rhubarb pie but what about a Strawberry Rhubarb Tart? Instead of a thick crust that overtakes the entire filling, our tart keeps the crust on the outside. Plus, the filling leaves room for variation in how you cut your rhubarb, how much sugar you add, and the amount of strawberries you use.

Strawberry Rhubarb Salad

A strawberry salad with rhubarb in it.

The ability to mix and match various types of lettuce and strawberries together with a balsamic dressing using strawberry rhubarb jam makes this salad a hit at any party. On top of the strawberry rhubarb goodness you’ll also find red onion, walnuts, and cucumber throughout this nutritious recipe.

Strawberry Rhubarb Pie Cocktail

A strawberry rhubarb pie cocktail in a clear glass with pie crust strawberries and fresh strawberry garnish on a wooden surface with a white textured background

A drinkable pie? Even better actually, a drinkable pie with a healthy dose of gin too. This Strawberry Rhubarb Pie Cocktail is for all the dessert lovers out there. It tastes just like the traditional pie recipe with the use of a homemade strawberry syrup, lemon juice, and rhubarb bitters. Replace the gin with sparkling water and you’ve got your non-alcoholic spritz for the summer ready to go.

Strawberry Rhubarb Thumbprint Cookies

Strawberry rhubarb thumbprint cookies sit on a red background with sprinkles over top.

Every strawberry meal needs a sweet treat to finish it off. Let yourself get creative baking up these Strawberry Rhubarb Thumbprint Cookies featuring a unique shape and colorful sprinkles. Each crunchy cookie surrounds a thumbprint filling of delicious strawberry rhubarb jam.

Rhubarb, Apple, and Walnut Coffee Cake

A loaf of coffee cake with rhubarb, apple, and walnut lays sliced on a green picnic table.

No matter if you have fresh or frozen rhubarb on hand, you can bake up a Rhubarb, Apple, and Walnut Coffee Cake for your mornings. This hearty loaf solves your morning hunger while also providing a decadent start to your day. Try a slice with butter and honey slathered on top.

Rhubarb Gimlet

A cocktail glass with an orange rhubarb gimlet featuring a rhubarb ribbon garnish all on a black picnic table.

A gimlet is a mix of gin and lime juice though sometimes you’ll find a simple syrup or flavor thrown in for sweetness. This Rhubarb Gimlet introduces a rhubarb simple syrup that you can make at home and then store for other delicious cocktails of your own.

Rhubarb Tagine with Chickpeas

Two blue plates hold a tagine with chickpeas and rhubarb with a garnish of parsley underneath it, all on a green picnic table.

Chickpeas are a fulfilling and nutritious addition to any dish. In this Tagine, we slow-cook rhubarb with plenty of aromatic spices like ginger and cumin along with tomatoes, chickpeas, dates, dark brown sugar, and a bit of broth.

Story by Kylie Thomas

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